Did you know you can whip up a batch of oatmeal muffins with strawberries in under an hour? With just 15 minutes of prep time, these are the ultimate breakfast treat.
Oatmeal muffin recipe with strawberries
I have a very loving relationship with oatmeal muffins. I bake them all the time with my children, because they’re SO easy to make! We enjoy healthy, refined-sugar free Blueberry Oatmeal Muffins just as much as my more regular Zucchini Oatmeal muffins.
This recipe for oatmeal muffins with strawberries is one of my “regular” ones, made with brown sugar and white flour. They’re soft and fluffy, hearty from the oats – and absolutely delicious!
Ingredients you’ll need
Here is an overview of the ingredients in the muffins. Skip to the recipe for quantities.
Ingredient notes
- oats: quick oats or old-fashioned both work; if using old-fashioned soak them for 5 minutes longer than the recipe indicates.
- oil: any neutral vegetable oil works; please use one that’s heat stable. Melted butter can be substituted.
- strawberries: fresh and frozen both work; frozen are a little cheaper but need to be thawed for around 10 minutes so they can be safely diced.
Step by step photos
1 combine ingredients separately
The first step to get the muffin technique right: Combine the wet and dry ingredients separately. I like to use a measuring jug for the wet ingredients – makes it easier to pour them into the dry in step 2.
2 combine batter and bake
When combining the wet and dry ingredients, you’ll want to switch to a spatula or wooden spoon. Do not use a whisk! You mustn’t overmix muffin batter, or the muffins will be tough and dense.
Cook’s note: I know it seems confusing to add the oats to the wet ingredients, but this is key to making oatmeal muffins bake up big and fluffy. If you fail to soak the oats, they muffins will end up flat.
My favorite muffin liners are from If You Care – I never had a muffin stick to them! You can buy them here on Amazon (this is an affiliate link and I earn a commission for purchases made after clicking through).
Tips and tricks
- Don’t skip tossing the strawberries in flour: This may seem like a lot of extra hassle and dishes to wash, and you can choose to skip this step, but please do take the time. It helps keep them from sinking to the bottom of the muffins and they don’t release as much juice into the muffins, making it easier to peel away the paper liners.
- Soak the oatmeal: The oatmeal must be soaked in the wet ingredients. Otherwise the muffins will bake up flat.
- My favorite kitchen hack: Use a cookie scoop to transfer the batter to the muffin cups – not only is it easy and mess-free, but it also helps to give the muffins a beautiful shape.
Strawberry Oatmeal Muffin FAQs
I bake my oatmeal muffins at 400F, which is higher than I would do regular muffins. Muffins with a high ratio of oats in them tend to come out better baked in higher heat so they’re completely cooked through – don’t worry, they won’t burn.
Muffins with fruit like strawberries tend to be a little trickier to keep from sticking to the cups. To help counteract, make sure you toss the strawberries in flour first. Also, parchment muffin cups tend to release easier, and you can spray them with cooking spray before adding the batter to make them more nonstick.
It can be a little trickier to test oatmeal muffins for doneness, because they are quite moist. You can either stick a toothpick in the middle of a muffin, there should only be crumbs on it and not liquid batter. You can also test the temperature in the center with a kitchen thermometer – it should be around 200°F – 210°F. Read more here.
Freezer instructions
I freeze these all the time. Just stick them in a freezer friendly bag or container and label them with the date and the name. Plop them into the freezer for up to 3 months.
To defrost, place the unpacked muffins on a wire rack on the counter for a few hours. Feel free to warm them in the microwave for a few seconds.
Watch the recipe video
You can see my hands prepare the strawberry oatmeal muffins in the video below with some nice happy background music playing throughout. The written instructions are in the recipe card further down the page.
I hope you’re going to give this a try to ease your mornings – and even if you’re baking them to eat right away, you will not regret a single bit of it.
More strawberry recipes
You can also browse all my strawberry recipes here, or look through all my muffin recipes here. Happy breakfasting!
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Printable recipe
Strawberry Oatmeal Muffins
Recipe details
Equipment
Ingredients
- 1 cup quick-cooking oats uncooked
- ½ c. brown sugar packed
- 1 cup Greek yogurt OR light sour cream
- ⅓ cup oil
- 1 egg beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour plus some extra for the strawberries
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup chopped strawberries
Instructions
- Prep: Preheat the oven to 400°F (200°C). Line a 12 cup muffin pan with paper liners.
- Combine wet ingredients: Add oats, brown sugar, Greek yogurt, oil, egg and vanilla extract to a medium bowl and mix very well. Set aside for 5 minutes.
- Mix dry ingredients: In the meantime, mix flour, salt, baking powder and baking soda in a large bowl until evenly combined.
- Toss strawberries in flour: Mix the strawberries with 1-2 tablespoons of flour in a small bowl.
- Combine the batter: Add the wet ingredients to the bowl with the dry ingredients and stir just until combined. Batter will be lumpy. Do not use a whisk! Fold in the strawberries with 2-3 stirs.
- Bake the muffins: Evenly divide the muffin batter between the prepared muffin cups. Bake on the middle rack for 20 minutes or until a toothpick inserted into the middle comes out mostly clean.
- Cool the muffins: Cool the muffins in the pan for 5-10 minutes, then remove and cool completely on a cooling rack.
Notes
Ingredient notes
- oats: quick oats or old-fashioned both work; if using old-fashioned soak them for 5 minutes longer than the recipe indicates.
- oil: any neutral vegetable oil works; please use one that’s heat stable. Melted butter can be substituted.
- strawberries: fresh and frozen both work; frozen are a little cheaper but need to be thawed for around 10 minutes so they can be safely diced.
Tips & tricks
- Do not skip soaking the oatmeal: The oatmeal must be soaked in the wet ingredients. Otherwise the muffins will bake up flat.
- Do not skip flouring the strawberries: Flouring the strawberry helps to keep them from sinking to the bottom of the muffins. It also helps to contain their juices so the muffins are less likely to stick to the liners.
- My favorite kitchen hack: Use a cookie scoop to transfer the batter to the muffin cups – not only is it easy and mess-free, but it also helps to give the muffins a beautiful shape.
Freezer instructions
To freeze, put into a freezer bag and label with the name and date. Freeze for up to 3 months. To defrost, unpack and place on a wire rack on the counter for a couple of hours. Warm in the microwave for a few seconds, if desired.Nutrition
More recipe information
I originally published this post on April 18, 2018. I updated it to make it better for you on May 16, 2020.
Janki says
Loved the recipe…it came out excellent…
I loved the mild sweetness to it…but my husband is a sweet tooth…if adding extra sugar..how much extra should I add?
Nora says
Janki, I would try adding 1/4 cup granulated sugar. More brown sugar might make it taste overwhelmingly of molasses, so granulated sugar is what I would prefer.
Sheena Burch says
This is the most delicious muffin recipe
morgan says
Made this yesterday and we’ve already blown through them, so I’m making again today with some different berries. My husband is a HUGE fan. Thanks for sharing!
Sophia says
I made these muffins yesterday turned out perfect !
Easy recipe to follow and make .
Thanks
Elaine says
Turned out perfect and not too sweet. Thanks for a really good muffin recipe.
Rebecca Stutzman says
These are really really good! I made them before being diagnosed with celiacs and having to go gluten free and loved them. This year, I made them with a 1:1 gluten free flour and gluten free oats. I also have tried a non-dairy sour scream substitute for the yogurt and it worked great too! Would this recipe work with other fruit like peaches, blueberries, or raspberries?
Tiffany says
These turned out great! Used white sugar with a half tbsp molasses since I didn’t have brown sugar on hand and some frozen mixed berries from the freezer and they were perfect!
Samantha says
These are soo good! My 2 yr old has been loving helping me bake in the kitchen and this recipe was easy enough for him to help me. Definitely recommend!
Momo says
Hi,
Great looking muffins!
Do you think I can use maple syrup instead of sugar? Want to make it with a toddler but trying to avoid sugar if it’s possible! Thank you!
Nora Rusev says
Hi Momo, yes you can! I have a recipe for refined sugar free blueberry oatmeal muffins here: https://www.savorynothings.com/blueberry-oatmeal-muffins/ you can just follow that recipe and use strawberries instead of blueberries. Hope that helps!
Heidi says
I made these to send to preschool with my son for his 2nd birthday- they were so good!!
Nora Rusev says
I’m so glad, Heidi! My children thoroughly enjoy this muffin recipe, so I’m glad your family liked them, too.
Heidi says
Just an update, I’m about to make these muffins for my younger sons’s school birthday party- this is the 5th year in a row I’ve made them for my kids! I’ve even replaced the egg with applesauce for an allergy and they still turn out great.
Momof3 says
These muffins turned out great! Had some Mexican vanilla on hand a friend had gotten me while on a cruise so added a teaspoon of that. Very moist and perfect balance of sweetness. Will make this my go to recipe!
Nora Rusev says
I’m so glad! We just made a batch over the weekend, and they vanished way faster than I’d ever admit in public ?
Nicolle says
Would it be ok to use regular oats or does it have to be the quick cooking kind?
Nora Rusev says
Nicolle, you can use regular oats, but I suggest soaking them for 5-10 minutes longer than the recipe indicates. Also, you might need to add a few tablespoons of milk or buttermilk if the batter seems very thick. Hope that helps!
nicolle says
good tip
katie says
what about steel cut oats?
Nora Rusev says
Katie, I honestly don’t think steel cut oats would work here. They are just so much tougher than rolled oats or quick oats.
Lynnda says
Yum! I used Tipo00 flour and white sugar as I ran out of the original ingredients & the muffins still turned out perfect! ?
Nora says
So glad you enjoyed the muffins, Lynnda! Thanks for coming back to leave a review – I appreciate it!
Amanda says
Have you ever substituted almond flour for the regular flour? I’m all out of regular flour but have a ton of almond flour!
Nora says
No, I haven’t! I’d imagine the muffins would turn out a lot more dense. Do let me know if you try, I’d love to know if it works!
Nat says
Yum, these were delicious! Thanks for the recipe 🙂
What could be used instead strawberries when they’re not in season?
Nora says
You can use frozen diced strawberries! Or frozen blueberries. And I guess diced apples would work, too!
Cheryl says
Yum! Loved the texture & moistness. Lots of flavor. A keeper.
Nora says
I’m glad the muffins turned out well for you, Cheryl!
Jo Ann says
I made these this afternoon for a surprise birthday brunch tomorrow. Of course, I had to taste them before I took them…they were fabulous!
I used 1/2 cup blueberry lite yogurt and 1/2 cup lite sour cream. Also, I subbed raspberries and blueberries and loved the results!❤️
Heidi says
These are amazing! I used regular yogurt instead of Greek since that’s what I had in the fridge. My husband and son loved them. Highly recommend! Delicious and easy!
Nora says
So glad the muffins were a hit at your house, Heidi. My girls always love them, too!
Lisa says
Very good recipe and I feel good about using healthy ingredients.
Nora says
Glad to hear it, Lisa!
Tamiya Bates says
This is the first time I have ever made any type of homemade muffin and they turned out amazing! I added some cinnamon and nutmeg. I also used flavored yogurt because I did not have any plain. I plan to make these again and again.
Nora says
So happy to read this, Tamiya! I’m glad the muffins turned out well for you, and thanks for coming back to leave a review!
Jenna says
Just finished mixing theses up and they’re in the oven! Can’t wait to try them out 🙂
Nora says
I hope they turned out well, Jenna!
Amber says
These were amazing! I added a large handful of kale to the mix for my kids! YUM!
Nora says
That sounds great, Amber! So glad your kids enjoyed the muffins.
Lauren says
These are delicious! I made a couple small additions – 1 tsp of vanilla and 1 tsp of cinnamon. They turned out great!
Nora says
Your additions sound amazing, Lauren! I’m so glad you enjoyed the muffins – they are one of our absolute favorites!
Tori says
These may be my favourite muffins I’ve ever made. Moist, light, and the perfect way to use up those strawberries that were about to go off 😉
I didn’t have yogurt so I soured milk by adding 1 tbsp lemon juice to a 1cup measure, then topped it up the rest of the way with 2% milk. They still turned out with a light, fluffy texture and rose without a problem. Thank you!
Nora says
I’m so happy to hear the muffins turned out well for you, Tori! Thank you so much for sharing your experience and rating the recipe – I appreciate your time.
Nicole Johnson says
These look amazing, Nora!! I’ve basically given up on feeling like I have my ish together, like ever, but on those rare times it DOES happen I feel like I need a medal or something and that I definitely won some sort of weird never-ending contest with myself. 😀 😀